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Gede Arda
Program Studi Teknik Pertanian, Fakultas Teknologi Pertanian Unud
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Karakteristik Biji Kakao Hasil Fermentasi Kapasitas Kecil dengan Jenis Wadah dan Lama Fermentasi yang Berbeda Ni Luh Putu Novi Adi Aryani; Ni Luh Yulianti; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 6 No 1 (2018): April
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/j.beta.2018.v06.i01.p03

Abstract

This study aimed to determine the characteristics of fermented cocoa beans in small-capacity containers and to identify the treatment that produces the best cocoa bean characteristics after fermentation. A factorial randomized block design with two factors was used. The first factor was container type with three levels: wooden box, bamboo basket, and plastic sack. The second factor was fermentation length with three levels: 4 days, 5 days, and 6 days. Observed parameters included fermentation temperature, external and internal cocoa bean pH, number of beans per 100 grams, skin content, water content, and split test results (unfermented, underfermented, fermented, germinating, moldy, and insect-containing beans). The results showed that both container type and fermentation time significantly affected fermentation temperature, pH, number of beans per 100 grams, skin content, water content, and split test results for unfermented and fermented beans. The best cocoa bean characteristics were obtained using a wooden box (25.5 cm × 25.5 cm × 30.5 cm) with a 7.5 kg capacity fermented for 6 days, achieving a maximum fermentation temperature of 45.45°C, external cocoa bean pH of 6.40, internal cocoa bean pH of 4.10, 87.5 beans per 100 grams, skin content of 10.95%, water content of 7.3%, and split test results of 0% unfermented, 8% underfermented, 92% fermented, 0% germinating, 0% moldy, and 0% insect-contaminated beans.
Pengaruh Suhu dan Lama Penyangraian terhadap Karakteristik Fisik dan Mutu Sensori Kopi Arabika (Coffea arabica L) Ni Putu Ayu Purnamayanti; Ida Bagus Putu Gunadnya; Gede Arda
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 5 No 2 (2017): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2017.v05.i02.p04

Abstract

This research aimed to (1) determine the effects of roasting temperature and duration on the physical characteristics and sensory quality of Arabica coffee beans, and (2) determine the roasting temperature and duration that produce the best physical characteristics and sensory quality of Arabica coffee. The experiment was conducted using a factorial completely randomized design with two factors. The first factor was roasting temperature, consisting of three levels: 220°C, 235°C, and 250°C. The second factor was roasting duration, consisting of three levels: 14, 17, and 20 minutes. The variables observed in this study were yield, moisture content, color (CIELAB), acidity, and organoleptic properties. The results showed that roasting temperature and duration significantly affected yield, moisture content, color value, acidity level, aroma, taste, and color of Arabica roasted coffee. The roasting temperature of 235°C with a duration of 14 minutes was the best treatment, producing roasted coffee with the best physical characteristics and sensory quality, namely 82.5% yield, 1.08% (w/w) moisture content, 6.51 color value (Lightness), 5.84 acidity, aroma score of 3.6 (between moderate and like), taste score of 3.2 (between moderate and like), and color score of 3.6 (between moderate and like).
Co-Authors Ida Bagus Putu Gunadnya Ni Luh Putu Novi Adi Aryani Ni Luh Yulianti Ni Putu Ayu Purnamayanti